Top | Salads
Potato and Green Bean Salad
(recipe, Carrie Floyd)
Red potatoes will stay more intact in this salad than yellow potatoes, which tend to break down more. It’s your choice whether or not to leave on the skins. As for the dressing, this recipe makes a fair amount, so dress to taste and store any leftovers in the fridge for future green salads.
- Zest of one lemon
- ¼ cup fresh lemon juice
- 1 Tbsp. Dijon mustard
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 2 lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)
- Salt to taste
- 2 cups green beans, topped, tailed, and cut into 1-inch lengths
- 4 Tbsp. freshly snipped chives
- Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes.
- To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water.
- While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth.
- In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.
This salad is good served either warm or cold.